Crispy Potato Salad with Plant Salmon

2
Persons
20
Minutes

Ingredients

  1. Press the potatoes flat and sprinkle with a little salt. Cook in the air fryer or oven at 180–200°C for about 10–15 minutes until golden and crispy. (Quickly steam or pan-fry the asparagus if using.)
  2. For the dressing, finely chop or grate the cucumber and mix with the remaining ingredients.
  3. Fry the plant-based “salmon-style” fillet and break it up with a fork.
  4. To serve, place some salad, coleslaw, and cucumber in a bowl. Add the crispy potatoes and “salmon,” then drizzle with the dressing. Top with capers and dill, and season with salt and pepper to taste.

Preparation

  • 400 g ready-cooked potatoes

  • 150 g Vivera Plant-Based Salmon Fillet

  • 50 g mixed salad

  • 50 g coleslaw (fermented cabbage)

  • 50 g cucumber, sliced

  • 100 g green asparagus (optional)

  • 1 tsp capers

  • A small handful fresh dill

  • Salt and pepper, to taste

  • 1 tsp olive oil for frying

For the dressing:

  • 3 tbsp vegan yogurt alternative

  • 50 g cucumber, finely chopped or grated

  • ½ tsp garlic and onion (or Aglio e Olio spice mix)

  • 1 tsp fresh dill

Enjoy your meal!

  • – You prepare it with

    Plant-Based Salmon Fillet

    Usp Leaf
    High in protein
    Usp Leaf
    Source of fibre
    Usp Leaf
    Source of iron and vitamin b12
    Usp Leaf
    High in omega-3 fatty acids
    Heat oil in a pan. Pan fry at medium heat for at least 8 minutes stirring regularly.
    Heat in a pre-heated air fryer for at least 8 minutes at 200°C.
    Heat in a pre-heated oven for at least 7 minutes at 225°C.
    Bekijk het product: Plant-Based Salmon Fillet

    View the product

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